Sunday, December 28

Honey Roasted Sweet Potatoes with Pomegranate Glaze

With cookies flying everywhere lately, I almost forgot to post this recipe for Honey Roasted Sweet Potatoes with Pomegranate Glaze. That would have been a shame because this dish, which I created a couple of months ago, has skyrocketed to the top of my go-to recipe list.

Creamy, sweet, red-fleshed Garnet sweet potatoes are roasted until caramelized then drizzled with a tangy honey and pomegranate glaze. Then they're dotted with ruby red pomegranate arils, toasted walnuts, and savory thyme for a highly textured, flavorful, and aromatic side dish.

Pomegranates are easy to find now due to their popularity at Christmas time. But don't delay, since their season usually runs from late October through January.

I'm telling you, this is one side dish that can steal the show from an entree any night of the week.

Preheat the oven to 400 degrees F. Line a large baking dish or sheet with aluminum foil for easy clean up.

In a large bowl toss diced potatoes with olive oil, honey, thyme, and salt and pepper, until well coated.

Roast potatoes for 45-50 minutes, or until tender when pierced with a fork.

Meanwhile, in a small saucepan over medium high heat, add pomegranate juice with honey or brown sugar; bring to a boil, then reduce until slightly thickened. Remove from heat. If you are using pomegranate molasses, then simply make sure it is at room temperature or warm before drizzling it over the potatoes.

Place potatoes in a serving dish, drizzle with pomegranate glaze and lightly toss until well coated. Season to taste with salt and pepper. Sprinkle with toasted walnuts and pomegranate arils.

*Pomegranate molasses (also called pomegranate syrup or paste) is a thick sweet and sour syrup used in many Middle Eastern recipes. It can be found in Middle Eastern specialty markets. Or you can make your own. Elise of Simply Recipes tells you how here.

Looking for more pomegranate recipes? Then check out my latest Foodie View article, Impossibly Appealing Pomegranates, which includes over a dozen pomegranate recipes for everything from breakfast to appetizers to desserts.

Many different way Susan.Chicken fahsenjan is one of my favorite, sprinkle in salad just like that is another one, then of course put them in my baking bread or cake, juice them and make glaze for duck roast, ahhh the choices are endless. I can go on and on ...

Unfortunately the only pomegranates I have found around now are imported (from USA) which is a shame because they do seem so festive but I did indulge in one before Christmas for a pumpkin pomegranate and orange salad with spiced walnuts! I love the look of your sweet potato dish and will bookmark it!

Very creative use of sweet potatoes. If I ever get to make Christmas dinner, I would definitely want to include a dish like this. Of course when I am finally given the privlege of making Christmas dinner, my family won't know what hit them. *grins evilly*

ciao susan..usually I make jelly o liquor with the pomegranates.this year I used them together with other fruit and coco falkes as filling in our Cristmas turkey.it was a success!I love the idea og the pomegranate glaze..must try it!happy holidaysbaciusss

I discovered pomegranate molasses a few years ago and now I use it everywhere! I especially like to use it in vinaigrettes. I'm fond of the arils anywhere you can think of--salads, with baked squash, in couscous, raw, oh damn am I hungry now!

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This looks like a satisfying and healthy dish - nice job and it looks pretty, too! Having eaten my share of cookies (and other treats) the last few weeks, right now I'd take a sweet potatoe over a cookie anyday!

I have some homemade pomegranate molasses (a holiday gift from my cousin) that I'm going to use in some sort of tagine this week. Love using it with slow cooked chicken. The sweet potatoes look wonderful. I'm bookmarking to try soon. Happy new year, Susan.

I have to admit I have never used pomegranates in a savory dish. I usually pluck them from my parents tree without the patience to save them long enough to cook with them. We just open them in a bucket of water and seed and eat them. Although I love Pom juice and can totally imagine how wonderful a glaze it would make! I love your use of it with the roasted sweet potatoes.. beautiful photo's and color too Susan!I hope you are having a wonderful Holiday season.. Ciao!!

You and I with the pomegranates! It's a pomegranate smackdown! Seriously tho it never occurred to me to use pomegranate as a glaze for sweet potatoes, but it sure as hell sounds like a brilliant idea. I'm on it!

I made this last night. yummy! I love pomegranate molasses - it's a staple in our pantry since I learned of it from the Splendid Table a couple years back. I'd almost put it on anything. (It's great on ice cream, or a spoon for that matter) This recipe was delicious - I added onions too. thanks!